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Bestia (Los Angeles, CA) [4]

Bestia Restaurant
2121 E 7th Pl, Los Angeles, CA 90021
213-514-5724
www.bestiala.com
Sat 04/11/2026, 05:25p-08:00p





The husband-and-wife team of Ori Menashe and Genevieve Gergis opened Bestia in a Downtown Arts District-adjacent warehouse all the way back in 2012. Since then, the restaurant has firmly cemented itself as one of the most (perhaps the most) celebrated Italian eateries in LA, and even after 13 years, the spot's popularity doesn't seem to be waning. However, there are still some of us who have never been, so we recently paid Bestia a revisit for the benefit of a first-timer.


The dining room hasn't changed much since the place first opened, nor does it need to. It's a loud, bustling space to be sure.


Here we see Bestia's menu, which features your familiar cadence of antipasti/pizze/paste/secondi/dolci and comprises recognizable favorites along with newer dishes. We also have the cocktail list, beer selection, and non-alcoholic beverage options. Click for larger versions.


The wine list leans towards Italy and the Old World in general, which isn't too surprising, and you can also opt for a wine pairing. The corkage fee is $50, limit two ($100, limit one for magnums). Click for larger versions.


An array of spirits is also available. Click for larger versions.


Peruvian Scallop Crudo [$28.00] | meyer lemon cream. chili. herb oil. strawberry. fennel pollen.
Cool, clean, saline scallops were accompanied by the sweetness of a coconut-y cream and bits of strawberry, all while zippy herbs and a touch of heat kept flavors balanced.


Seven Faces [$18.00] | california "pisco". bianco vermouth. passionfruit. pineapple. lime. chili threads.
We started with a round of cocktails, and this quaffable concoction went in a tart, fruity direction, but with bitter, citrusy elements holding it all in check.



Veal Tartare Crostino [$32.00] | tonnato. pan drippings. green onion. egg yolk jam. grilled bread.
A tonnato-inspired tartare came together seamlessly, with the veal taking swimmingly to the creamy brine of tuna. The eggs added further weight to the dish, and I appreciated how the onion and herbs lightened things up.


Definitely Maybe [$18.00] | vodka. limoncello & fresh lemon. dairy clarified. sage sugar half-rim.
Our second cocktail was silky smooth, and went down easy, almost recalling 7 Up at times. However, I wanted a boozier heft to the drink, and also wouldn't have minded a more aggressive sage element.


Charred Spanish Octopus [$32.00] | sweet potato purée. mixed mushroom. chorizo. rosemary. chili oil.
Octo came out properly tender, with a mouthwatering savoriness that worked out better than I thought it would with the much sugarier nature of sweet potato. I also appreciated the punchiness provided by the chorizo along with the touches of brightness imparted by the greenery on top.


Suffer No Fool [$18.00] | cognac. armagnac. pineapple two ways. cinnamon. lime.
This next cocktail combined a multifaceted brandy base with plenty of pineapple, pricks of lime, and an overarching sweet-spiciness courtesy of that cinnamon. Quite nice.


Margherita [$25.00] | san marzano tomatoes. mozzarella. caciocavallo. basil. olive oil. sea salt.
The requisite Margherita pizza met the mark, bringing together tomato and cheese in effective fashion, perked up by basil aromatics while that tender crust imparted a countering tanginess and smoke.


Crystal Pistol [$19.00] | pink peppercorn botanical spirit. gentian. bianco vermouth. alpine herbs. grapefruit oil. dill.
This ended up being my favorite of the cocktails thanks to its agreeable amalgam of bitter, vegetal, and minty notes that really spoke to me.


Mushroom & Guanciale [$29.00] | mascarpone. shiitake. rosemary. mozzarella. black pepper.
Our second pizza was certainly more assertive due to its one-two punch of earthy 'shrooms and salty pork jowl, punctuated by the piney nature of rosemary, with the well-charred crust being crucial for contrast as well.


As you may have read, for this blog's twentieth anniversary I'm focusing on drinking '06 wines this year. Thus, we have here the 2006 Biondi-Santi Tenuta Greppo Brunello di Montalcino Riserva, made from the cantina's oldest wines and aged three years in large Slavonian oak barrels. After several more years of maturation nella bottiglia, the wine was first put out in 2012, but tonight's bottle was actually part of the second, February 2019 release, featuring selections sourced from the traditionalist winery's "La Storica" library.

• Initial Impressions: At first blush, the Sangiovese Grosso veered a bit tannic and closed off, with its dark berry flavors joined by plenty of earthen notes and a distinct hint of mint.
• After 25 Minutes: The wine was definitely starting to open up. The nose brought healthy doses of black fruit commingled with florals. On the palate, things were still grippy, with those aforementioned earthy nuances replaced by more of a mineral character, while a good amount of juicy fruit made itself known.
• After 50 Minutes: At this point, the Brunello really started to shine, and likely would've improved even further with more time in the glass. Aromas began to highlight a palpable meatiness, which I rather enjoyed. On the tongue, I found delectable red fruits commixed with spice, leather, menthol, and some well-resolved tannins. My guess is that the wine will still have plenty more to give in the coming decades.

Mussels & Clams [$34.00] | spicy 'nduja. garlic. lemon. tomato. dill. fennel pollen. grilled bread.
This clam-n-mussel duo played the oceany nature of the bivalves against the sour heat of 'nduja and tomato, with the garlic offering an offsetting zippiness. Be sure to use the bread to mop up any remaining liquid.


Cavatelli alla Norcina [$52.00] | ricotta dumplings. pork sausage. fresh thyme. shaved truffles.
Our first pasta dish brought together slick, supple cavatelli with delightfully herby, savory shards of cured pork and the unmistakable musk of tartufo. Can't go wrong with this.


Squid Ink Spaghetti [$42.00] | lobster. serrano. meyer lemon. thai basil.
The nero di seppia-tinted spaghetti was also a winner. The pasta was on point texturally, and I was a big fan of how the tomato and basil coalesced with the lobster's sweet-salinity.


As special as our first bottle was, we also enjoyed something even rarer: the 1982 Biondi-Santi Tenuta Greppo Brunello di Montalcino Riserva, originally released in 1988. Do take note of that 100-year commemorative label; the wine celebrated its inaugural vintage in 1888, and interestingly, was the first-ever Brunello di Montalcino in history. Since then, only 44 vintages have been declared so far, with the last being 2019.

• Initial Impressions: Tertiary, oxidative bouquet with notes of mushrooms, blood, and forest floor, underpinned by a marked sweetness. The palate was positively silken, and offered additional hints of roasted meat to go along with what I found on the nose.
• After 25 Minutes: Aromas became even sweeter, and offered an apparent port-like quality. These port-y notes also appeared in the mouth, where I began noticing increased components of herb, spice, and barnyard as well.
• After 50 Minutes: The wine began smelling of suān méi (sour plum), which was a positive development in my book, while taste-wise, things stayed roughly the same, with increases seen in the areas of iron and black fruit. Overall, a fully mature Brunello that was a treat to be able to try, especially side-by-side with its younger brethren above.

Charred Snap Peas [$26.00] | sardinian feta. walnut pesto. smoked cocoa powder. toasted breadcrumbs.
I'm a sucker for peas, so obviously this was a must-order for me. The sweet, bright nature of the sugar snaps was well-conveyed, juxtaposing nicely with creamy, lactic forces and touches of heat and smoke. My only quibble was that I wanted a bit more crunch on the pods.


Slow Roasted Lamb Neck [$60.00] | smoked anchovy crème fraîche. salsa verde. lettuces. pickled fresno.
Tonight's pièce de résistance was centered on some wonderfully tender, herby, hearty lamb neck that was delicious just by itself. However, the collo d'agnello really began to shine when wrapped in lettuce and drizzled with that briny crème fraîche, which really tied everything together, making for the perfect bite.


Bar au Chocolat Bittersweet Chocolate Budino Tart [$17.00] | salted caramel. cacao crust. olive oil. sea salt.
Dessert time. As usual, the chocolate pudding ate as rich and creamy as I was hoping for, livened up by hits of salt and olive oil while that gritty tart base mixed things up in terms of both taste and texture.


Chef's Old Fashioned, Chapter 3 [$20.00] | smoked bone marrow washed bourbon. calvados. morita. bitters. expressed lemon.
Our final cocktail veered bracing and astringent, its citric bitterness made more intriguing by the incorporation of that apple brandy. I would've liked to have gotten more from the advertised bone marrow, though.


"Coffee & Donuts" [$16.00] | spiced chestnut zeppole. whipped cream. coffee ice cream.
Dough fritters arrived hot, airy, and imbued with plenty of sweet spice, working hand-in-hand with both the fluffy whipped cream and especially that surprisingly intense gelato.

I've been eating at Bestia for well over a decade by this point, ever since the restaurant first opened, and I've still yet to be let down by a meal here. The team has been nothing if not consistent over the years, and the kitchen's robust, often wood-fired interpretations of Italian fare pretty much always hit. I can understand why the place has remained one of the most popular dining spots in LA, despite all that's come and gone. I'll be curious to see how long the crew can keep it up.